Signature Dish: Spinach Pesto
I love to make simple dishes from scratch. This is a staple in my house. It is vegetarian, vegan and gluten free, so I can use it for a variety of things when I have guests come over. It has an addictively nutty and a bit cheesey flavor.
The last time I made this for guests, they sopped the remnants out of the bowl with hunks of bread and begged for more. What better to go with pasta than fresh pesto? This is a super easy, super yummy, super green recipe.
You can store the portions you don’t use in the refrigerator (just add a little extra olive oil to the top to keep the top from discoloring), and topped freshly cooked pasta whenever you are in the mood for a quick, healthy, delicious dinner.
- 4 cups lightly packed spinach leaves (4 oz.)
- ½ cup pine nuts, toasted
- 2 Tbs. lemon juice
- 1 Tbs. garlic, minced
- ½ tsp. salt
- Pinch of black pepper
- 2/3 cup nutritional yeast
- 2/3 cup olive oil
If you haven’t toasted the pine nuts, place them on a cookie sheet and bake in a 180°C / 350°F oven for 6 minutes.
Place spinach, lemon juice, lemon juice, garlic, salt and pepper in a blender and puree until smooth.
Add the pine nuts and pulse a few more times. With the machine running, gradually add the oil, blending until the mixture is creamy. Spoon desired amount over freshly cooked pasta or on crostinis.